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Vinegar and Wine: Difference - Types - harms

 

Vinegar and Wine: Difference - Types - harms

Vinegar

It is acetic acid that is produced by the fermentation of some components, which produces a dilute liquid of alcohol by the dissolution of sugars, and with an increase in the fermentation period, it turns into natural vinegar.

The types of vinegar vary, each according to the ingredients of the fermentation, but the best quality is from natural materials without adding any other industrial ingredients.

There are many types of vinegar in both eastern and western cuisine, and each type of vinegar has its various uses and its distinctive flavor that it gives to food, and each type has different uses from the other, whether in cooking, cleaning or other uses.

 

Types of vinegar

There are many types of vinegar, including the following:

 

White vinegar: It is extracted from grains, and this type is less expensive than other types of vinegar, and it has several uses, including it is used in salads, for cleaning and polishing purposes, and for washing vegetables, and is used to remove stains from ceramics, and it has therapeutic benefits.

 

Balsamic vinegar: It is extracted from fermented grape juice and its original origin is Italy. It has a pungent taste and its color tends to black. It is a high-quality vinegar used in sauces and some types of salads and in certain dishes such as salmon, spaghetti and pizza.

 

Barley Vinegar: It is extracted from the fermentation of barley grains, and is often used in Western cuisine as an accompaniment to chicken, potato and fish dishes, and is used in making pickles due to its strong flavor.

 

Rice vinegar: It is extracted from the fermentation of rice grains and is frequently used in Japanese cuisine accompanying sushi rice, and is available in several colors, including white, red and black, the white type is used to make pickles, and accompanies some sweet and sour dishes, while the red type tends to sweetness, which makes it a dipping sauce suitable for barbecue dishes. of different types.

 

Red vinegar: It is extracted from the fermentation of grapes, and it is entered in the preparation of some sauces such as Marina sauce and barbecue sauces.

 

Apple cider vinegar: It is extracted from the fermentation of apples, their seeds and peel, and it is more famous in eastern cuisine. Among the therapeutic benefits, it has a benefit in losing weight if it is drunk in the morning with a glass of lukewarm water.

 

Sugarcane vinegar: It is extracted from the fermentation of sugar cane, and it is frequently used in Filipino cuisine, its color tends to yellow, and somewhat similar to rice vinegar, and it is used as a flavoring in preparing dishes.

 

Raisin vinegar: It is extracted from the distillation of raisins after drying and fermentation. It is famous in Turkish cuisine, and a little cinnamon is sometimes added to it to enhance its taste and is included in some dishes that contain vegetables. Coconut vinegar is extracted from the fermentation of coconut sap, and it is widely used in Southeast Asia, and is included in many Asian and Thai recipes, and it gives Indian dishes a distinctive taste.

 

 

Wine

Wine is an alcoholic beverage commonly made from fermented grape juice, and any other fruit can be used in its manufacture, such as apples, cranberries, peaches, and other fruits, and wine as a beverage located on the acidic end of the pH scale, which ranges from 2.5 to 4.5.


 

Wine benefits

The Greek physician Hippocrates described the healing benefits of wine as he stated that it had antiseptic properties; Making it useful when used as a dressing for wounds, Hippocrates praised the wine's many other medicinal applications, including its use as a laxative and as a diuretic.

After the world Hippocrates, a series of prominent Greek physicians showed the medicinal uses of wine, including Theophrastus and Mentheus, and other doctors, who noticed the possibility of mixing wine with liquid medicines to make a medicinal substance that helps the wounded, relieves their pain, and is said to be used in the treatment of some health problems that affect the Eye.

 

 

Wine harms

Wine causes many side effects such as confusion or changes in mood, and excessive wine intake can lead to fainting, difficulty walking, vomiting, diarrhea, and other serious health problems. Long-term use of wine causes many problems. Serious health problems, including mental problems, imbalance, heart problems, liver and pancreatic problems, and may lead to certain types of cancer.


 

Difference between vinegar and wine

The difference between vinegar and wine is simple; The link between them is a chemical reaction (oxidation reaction), and most people do not know this difference, they only know that wine is forbidden in the Islamic religion, and vinegar is permissible, but they do not know the reason for prohibition and analysis, and although the difference is only a chemical reaction, it separates Halal from the forbidden, and because of the importance of this topic, we will present here the difference between wine and vinegar to educate people about the difference between these two, with the similarity of their foundations, and we will also mention the opinion of Sharia and fatwas on this subject.

 

The basis for making these two ingredients (vinegar and wine) is simple or compound sugar, which is usually taken from grapes, dates, barley and others that contain a percentage of sugar. The so-called cell germs are different from the first type that caused fermentation, and thus alcohol turns into acetic acid.

 

Most of the intoxicating alcohol is ethyl alcohol (ethanol), whose concentration varies from one drink to another, and vinegar varies in alcohol percentages according to the strength and speed of oxidation between alcohol and oxygen; There are merchants who rush to take vinegar without making sure that the oxidation process is complete and there is no alcohol left.

 

For example, some cheap types of vinegar have a percentage of alcohol up to 2%, and this is not acceptable in religion. As for good types, such as balsamic vinegar, the percentage of alcohol in it is 0.1. %, which is acceptable because even if it is used for a long time, this percentage will not change, and the following chemical equation shows the transformation of alcohol into vinegar by interaction with oxygen gas:

CH3CH2OH + 2 O2 --- > 2 CH3COOH + 2 H2O

Alcohol + Oxygen ----> Acetic Acid + Water

ghoul + oxygen -----> acetic acid + water.



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